To provide a whole dried fish prepared by forming cutouts on a fish body and processing it into a dried fish to thereby make it possible to split and spread readily the fish body with chopsticks and easily eat it.SOLUTION: There is provided a method for producing a whole dried fish using a fish body having cut surfaces C1 and C2 formed by making cuts from a back side of the fish body at one right or left side or both sides along a dorsal fin 3, a supporting bone for a fin and a neural spine in such a depth as reaching a backbone； also, a method for producing a dried fish by whole drying or open drying, wherein cut surfaces are formed in a tail handle part from one side or both sides of right and left sides of the fish body in such a depth as cutting a skin and muscles.SELECTED DRAWING: Figure 1【課題】魚体に切り込みを形成して干物へと加工することによって、箸で魚体を容易に割り開くことができて食べやすい丸干し干物を提供する。【解決手段】魚体背面側から、背鰭3、担鰭骨及び神経棘に沿ってそれらの左右片側又は両側に、脊柱に達する程度の深さに切り込みを入れて形成した切り込み面Ｃ１，Ｃ２を有する魚体を用いて丸干し干物を製造する。また、魚体尾柄部において、魚体の左右側面の片側又は両側から、表皮及び筋肉を切断する程度の深さに切り込み面を形成する丸干し又は開き干しによる魚類の干物。【選択図】図１
